Reviewed: Apr. 5, 2010

I made this recipe for Easter and everyone said it was THE BEST prime rib roast they ever tasted! The only change I made was using rosemary instead of celery seed (personal taste). I cooked a 9.5 lb roast with the ribs attached and followed Barbara's preparation instructions exactly. I elevated the roast with a small roasting grill and it was done in 1.5 hours at 140 degrees. It came out medium and as juicy as you could imagine - just like she said it would. Thank you Barbara for this fabulous rescipte.

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Reviewer:

dnixon13

Reviewed: Apr. 5, 2010

Terrific recipe! Perfect the way it is, but if you are "blood suckers" as my husband & I are, roast for 15 minutes per pound - than it will be perfectly rare all the way thru. Paired it with an outstanding Cab from Chile that I picked up at my local market for $10 bucks - Lapostolle Casa - a great find.

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3 users found this review helpful

Reviewer:

sweet lips

Cooking Level: Expert

Home Town: Oakland, California, USA

Living In: Bend, Oregon, USA

Reviewed: Apr. 2, 2010

Love this made it 3 times since finding the recipe.....Best prime roast I ever ate.

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Reviewer:

big jon

Reviewed: Mar. 4, 2010

Excellent. Prime Rib was always my favorite growing up. My mom would make it when I would come home from college. This beats it (shhh, don't tell her). I have made this many, many times. Thanks for the recipe.

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2 users found this review helpful

Reviewer:

kate14

Reviewed: Jan. 31, 2010

This came out perfect 1st time with this formula. I only had a 4.5lb roast, so scaled it back. Cooking time with my oven was about 15min per lb.

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5 users found this review helpful

Reviewer:

Reviewed: Jan. 21, 2010

Selected three stars, because I haven't tried it yet. Can someone tell me if you are supposed to keep the oven at 425 the entire time, or turn it down at some point. Also, if I only have about a 9 pound roast, would that change my time and temp? Thanks!

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4 users found this review helpful

Reviewer:

shopnbaglady

Reviewed: Jan. 20, 2010

Good recipe. Fat rendered on the bottom of the pan can get quite smoky. Took days to get the smell of smoking fat out of my house! Make sure you have good ventilation. Served this for New Years and everyone loved it!

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4 users found this review helpful

Reviewer:

Stephanie R.

Cooking Level: Expert

Home Town: Collingswood, New Jersey, USA

Living In: Syracuse, New York, USA

Reviewed: Jan. 11, 2010

Excellant coating,great blend of spices and flour.The juices tend to stay in the meat,so au jus is not there. I added mushrooms and water to keep the pan from browning and at the end, some brandy to add an extra zing.Thank you for this recipe.

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20 users found this review helpful

Reviewer:

He be GB

Cooking Level: Intermediate

Home Town: Cicero, Illinois, USA

Living In: Gainesville, Georgia, USA

Reviewed: Jan. 10, 2010

Great recipe!

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3 users found this review helpful

Reviewer:

cindeeandgordon

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Jan. 6, 2010

WOW! Talk about moist and juicy. I was skeptical because it required such little time in the oven but it continues to cook under the foil until the exact doness. What a great great find.

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3 users found this review helpful